Directions

Place prunes honey and lemon in a bowl leave overnight to absord the liquid. Put in the fridgePut chicken, spring onions, garlic, Thai dressing and lemon infused olive oil into a large bowl or container and marinade for at least two hours preferably overnight in the fridge.

To cook add the red pepper to the crockpot add the chicken but not the liquid add 1/2 cup of water (save the other 1/2 cup of water if you think it is too thick add more water to the pot) and cook on high for 1/2 hour turn heat to auto and cook for 3 hours add the prunes and stir well cook for a further 30 minutes. Stir in the creme fraiche.

If it looks to thin strain off the liquid and reduce in a saucepan or thicken with a cornflour slake

2 teaspoons cornflourenough water to make a slake pour this into the liquid and stir all the time until thick simmer for 2 minutes to cook out the flour. This will add a few more calories.

Cook the rice in plenty of boiling water according to packet instructions. I do this when I put the prune into the crock pot.

Serve this makes enough for 3 servings. My husband has a larger serving than me I save one portion for another day.